It depends on how much you are grinding.
If just a pound or two, a dinner plate might do.
But for larger amounts you may need a platter, or even a tub.
Since I use my wife’s Kitchenaid, I do my first grind into the mixing bowl (5 pound batches), then mix in the fixins.
After chillin the villin in the cooler, I will regrind but usually right inta the stuffer can.
Then roll out the big longin.
So yeah, plate size matters if you want your meat off the table.
Got to be careful or somebody like me will give you a really silly answer…